Spring light diet recommended pickles cook white soup

Chaozhou pickle has a pivotal position in Chaozhou cuisine. It is an excellent condiment. Chaozhou pickles are generally dried, slightly sun dried and marinated with mustard greens. After a certain number of days have been sealed, a golden color, salty sour, and a hint of fresh scent are produced. Pickled cabbage is a common Chaozhou cuisine. In Chaozhou restaurants, it is common practice to pick out the lintel and pickles. Actually, you can use the same recipe to achieve the same taste. This dish is delicious and suitable for eating this season.

Ingredients: Acacia 1 Treaty 600 grams, 200 grams of pickles, 15 grams of garlic, fresh pepper (ground) 10 grams, salt, fish sauce, lard residue, chicken broth, peanut oil, and the appropriate amount.

Method: Cut small pieces of pickle, dip with salt water for 20 minutes, and drain until ready to use; simmer to the entrails, boil the water to 80°C, put the wolfberry in the hot for 30 seconds, then take it out and remove it with a knife. Mucus, rinse with clean water, rinse the pieces, put the oil in the pan, stir in the pieces for a while, season with appropriate amount of salt and a little fish sauce, remove, then saute the garlic and lard residue, stir fry under the pickle, and stir the chicken under the appropriate amount. Pick up the clams, add the clams and season them with salt and pepper.

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